Recipes & Videos

Curry Pickled Eggs

How to Make Curry Pickled Eggs


Curry Pickled Eggs
Recipe type: Eggs
Cuisine: Indian
Serves: 3 liters
In today’s episode we’re making a batch of curry pickled eggs. These spicy pickled eggs will be the rage of your party. They are reasonably quick and easy to make, and will last for months in your refrigerator, if you can resist the temptation to shnack them all down, that is.
  • 30 Medium size eggs
  • 9 Bay leaves
  • 800g Onions, peeled and cut into quarter rounds
  • 600ml Brown vinegar
  • 375ml Filtered water
  • 225g Brown sugar
  • 22.5ml Turmeric
  • 75ml Curry powder
  • 7.5ml Himalayan rock salt
  • 12 Whole black peppercorns
  • 6 Whole allspice
  • 60ml / 4Tbs Cornstarch dissolved in a little water
  1. To start, prick the base of each egg with a pin. This allows the egg to expand in the shell without cracking the shell while it is boiling.
  2. Place the eggs in a large pot and pour in enough water to cover them by an inch over the top.
  3. Place the pot over high heat and bring it to a boil. As it starts to boil, start your timer and boil the eggs for 8 minutes. After this time, remove the pot from the heat and transfer the eggs to a sink filled with cold water.
  4. I have used a full tray of 30 eggs, knowing that I might lose a few on the way due to breakage, or damage while peeling. And, yes, I have already lost one due to breaking while pricking the shells.
  5. Allow the eggs to cool in the sink while you continue with the curry pickling sauce.
  6. Chop the onions into quarter rounds. You want 800g onion after it has been cleaned and chopped.
  7. You’ll need 9 bay leaves.
  8. Measure out 600ml brown vinegar.
  9. ml Filtered water.
  10. Weigh out 270g brown sugar.
  11. Measure 22.5ml turmeric.
  12. ml Curry powder. You can use the curry powder of your choice, mild, medium or hot.
  13. And last, but not least, 7.5ml Himalayan rock salt, 12 black peppercorns, and 6 whole allspice.
  14. Place all of these ingredients in a large pot. Bring the pot to a boil, lower the heat and simmer for 10 minutes, stirring occasionally.
  15. Towards the end of this time, dissolve 60ml, or 4 tablespoons cornstarch in a little water.
  16. When the 10 minutes is up, add the cornstarch slurry to the pot and stir it in. Allow this to cook for a further 2 minutes while the sauce thickens.
  17. Remove the pot from the heat.
  18. By this stage, the eggs will be cool enough to handle. Peel the eggs and rinse them under cold water to get rid of any small shell fragments. During this process, I lost another egg which did not peel properly. That leaves 28 eggs.
  19. You will need two 1.5 liter bottles, or a single larger 3 liter bottle.
  20. I have sterilized my bottles in the dishwasher. Start bottling by pouring an inch of the curry sauce into each bottle. Top this with 4 eggs, followed by another inch of the sauce, and so on until the bottles are full. Push the last eggs at the top of the bottles down to ensure they are covered by the pickling sauce.
  21. Any sauce that is left in the pan, I normally bottle in a another bottle to use with the eggs when I serve them. I like a lot of sauce, so it never goes to waste.
  22. Place the lids on the bottles, and allow the bottles to cool completely before refrigerating. Although you can enjoy these immediately, the flavor and color of the eggs will improve dramatically by allowing them to age for a few days before serving.


Gourmet Ice cream – No Ice-cream Machine Required! (New method)

homemade ice cream

Gourmet Ice cream - No Ice-cream Machine Required! (New method)
Recipe type: Dessert
Cuisine: South African
Serves: 6 portions
How to make gourmet ice-cream at home without a machine!
  • 600ml Whipping cream
  • 15ml Vanilla extract
  • 385g Sweetened condensed milk (1 standard can)
  • 4 Tbs (60ml) Instant pudding powder
  1. Place the cream and instant pudding powder in your mixer bowl and whip this until stiff.
  2. In another jug, combine the sweetened condensed milk and vanilla extract.
  3. Fold this into the whipped cream mixture until combined.
  4. Pour the mixture into a shallow dish and cover with clingfilm.
  5. Place the dish in your freezer for at least 3 hours before serving, and enjoy.


Revolutionary New Deep-Fried Chicken Coating

Revolutionary New Chicken Coating Website


Revolutionary New Deep-Fried Chicken Coating
Recipe type: Poultry / Chicken
Cuisine: South African
Prep time: 
Cook time: 
Total time: 
Serves: 4
Today we’re going to take a look at a revolutionary new coating method I have developed to make crispy deep-fried chicken. Although I have used chicken strips in the demonstration, this will work just as well with chicken pieces. The process is quicker and cleaner than regular coating methods. Towards the end of the demo, I will give you a couple of tips and tricks to ensure superior results every time.
  • 600g Chicken breast fillets
  • 60ml Light soy sauce
  • 2 Large eggs
  • 120ml Cornstarch (1/2 cup)
  • 1/24 tsp Xanthan gum
  • 2 Cups all purpose flour
  • 1 Tbs white pepper
  • Oil for frying
  1. To start, cut your chicken breast fillets into strips of 8mm thick and put these aside. You can also use the fillet’ from the breasts as well.
  2. For the pre-coating, measure the cornstarch and light soy sauce into a jug and add 2 eggs.
  3. Use a whisk to combine these until smooth. It will be a bit difficult at first, but as the cornstarch loosens up it will get easier. Blend until smooth.
  4. Transfer this mixture to a tall jug for blending. Add a third of a ⅛th teaspoon of xanthan gum to the mixture and shear this into the mixture using your stick blender. You can also do this in a regular stand blender. This step cannot be done by hand as the xanthum gum will not emulsify properly.
  5. The result will be a glossy, light brown syrupy liquid. Add the chicken strips to the mixture, mix them in and put this aside.
  6. Place 2 cups of all-purpose flour in a food grade plastic container and mix in a tablespoonful white pepper.
  7. Add a few strips of the chicken to the flour, put the lid on and shake from side to side to coat the chicken. Remove the lid and add a few more strips and continue this process until all of the chicken is in the flour, and nicely coated.
  8. Heat your oil to 150c or 302f. We are using a slightly lower temperature than normal to ensure that the coating does not over-brown before the chicken is cooked through.
  9. Fry the chicken in batches until lightly golden, about 3-4 minutes per batch and you’re done.

And now for the tips and tricks…


  • You can scale this recipe up to any size, and you are only limited by the size of your blender and plastic shaking container.
  • When you have sheared the xanthan gum into the mixture, make sure you have a syrup-like texture that coats the chicken well. If not, add a tiny bit more xanthan gum and shear this in to get the desired consistency. However, do not overdose the xanthan gum as this will lead to a mucus-like consistency which is not your goal.
  • Allow the oil to return to 150c for each batch you fry in order to achieve a consistent result from batch to batch.
  • Use a good quality light soy sauce like Kikkoman or Lee Kum Kee for the best results. An inferior soy sauce will give an inferior result, while dark soy sauce will simply not be suitable.
  • It is not necessary to add salt to the pre-coating or the flour. There is more than enough seasoning in the soy sauce.

Russian Apple Cake (quick n simple)

Russian Apple Cake


Russian Apple Cake (quick n simple)
Recipe type: Cake
Cuisine: Russian
Prep time: 
Cook time: 
Total time: 
Serves: 6
In today’s episode we’re going to make Russian Apple Cake, or Apple Sharlotka which reigns from the days of Tsar Alexander 1st of Russia. It is relatively simple to make and is absolutely delicious served with a powdering of icing sugar and copious amounts of whipped cream.
  • 680g Apples
  • Juice of ½ lemon
  • 3 Large eggs
  • 220g Sugar
  • 10ml Vanilla extract
  • 130g All purpose / cake flour
  • 2.5ml Salt
  • Icing sugar as needed
  • Whipped cream to serve
  1. To start, core and peel the apples and cut them into one inch or 25mm bits of around 4mm thick or a quarter inch. Toss them with the juice of a half lemon to prevent the apple from browning.
  2. Rub butter all over the inside of a 9 inch or 220mm spring-form pan and line the pan with baking paper. Transfer the apple to the pan and put this aside. Start preheating your oven to 350f or 180c.
  3. If you don't have a 9 inch spring-form pan, you can find one here - Springform Pans
  4. Crack 3 large eggs into your mixer bowl and add 220g of sugar.
  5. Place the bowl on your mixer with the whisk attached and whisk the mixture on medium high speed for 4 minutes.
  6. Add 2 teaspoons or 10ml of vanilla extract and continue to whisk on medium high for another minute. Remove the bowl from the machine.
  7. Sift 130g all-purpose flour or cake flour and a quarter teaspoon salt into another bowl.
  8. Add half of this to the egg mixture and fold it into the mixture. Do this with a gentle folding motion. You do not want to knock all of the air out of the egg mixture.
  9. Add the remaining flour to the bowl and continue folding until everything is just combined.
  10. Pout the batter over the apples in the spring-form pan and lightly level the surface with your spatula.
  11. Transfer the pan to your oven and bake for 45-55 minutes until lightly golden and crispy on top, and a skewer comes out clean when inserted into the cake.
  12. Remove the cake from the oven and allow this to cool for at least an hour hour before serving.
  13. To serve, sprinkle the top of the cake with icing sugar and add a generous helping of whipped cream, and you’re done.


Easy White Bread – Best Recipe for Beginner Bakers

Easy White Bread - Best Recipe for Beginner Bakers
Recipe type: Bread
Cuisine: Universal
In today’s episode we’re going to make a really easy white bread. In fact, this is probably the easiest, beginner baker’s white bread ever. This recipe will make two loaves of around 750g each. If your dough mixer has a bowl smaller than 5 liter capacity, then I would recommend halving the recipe.
  • 1000g Strong white bread flour
  • 8g Instant dry yeast
  • 30g Caster sugar
  • 14g Non-iodated salt
  • 4 Tbs Full cream milk powder
  • 30ml Oil
  • 560ml Warm water (non-chlorinated)
  1. To start, measure out 1kg of strong white bread flour, 8 grams dry yeast, 30g caster sugar, 14g fine non-iodated salt, I am using Himalayan… 4 tablespoons full-cream milk powder, 30ml oil, and 560ml warm non-chlorinated water.
  2. Place all of the ingredients into your mixer bowl, starting with the water. This makes it easier for the mixer to combine everything properly.
  3. Attach the dough hook to your mixer if you haven’t already done so, and start the mixer on minimum speed for 1 minute.
  4. After 1 minute, increase the speed to the second lowest speed for a further 4 minutes.
  5. At this point, cover the bowl with a kitchen towel and all ow the dough to rest for 15 minutes.
  6. After the resting time, restart the mixer on the second lowest setting and knead the dough for a further 4 minutes, until it is nice and smooth.
  7. Cover the bowl again with the towel and allow this to prove for 60 minutes in a warm place. I you don’t have a suitable warm place, then heat your oven until just warm and place the bowl in your oven to rise.
  8. Turn the dough out onto your work surface and shape it into a ball by cupping your hands and pushing inward underneath the dough while simultaneously turning the dough.
  9. Use your dough scraper to cut the dough into two equal pieces.
  10. Reshape each these two into round loaves by cupping, pressing inward and turning.
  11. Transfer the two loaves to a large baking sheet lined with baking parchment.
  12. Using a sharp blade, score an X into the tops of the loaves. This is not really for decoration, but rather to allow the loaves to rise sideways and upwards, instead mostly upwards.
  13. Use a misting sprayer to mist the loaves liberally all over. This will prevent the dough from forming a dry layer on the outside, ensuring a nice rise with no tears or splits in the surface.
  14. Place the sheet in a warm place to rise for a further 60 minutes, or until tripled in size. Give the loaves an extra spritz of water if you see them drying out during this time, and once again, if you don’t have a suitable warm area to place the tray, warm your oven and put them in there.
  15. Preheat your oven to 200c or 400f. Spray the loaves liberally again using your sprayer bottle, and bake the loaves for 20 minutes until golden, and they sound hollow when tapped.
  16. And here is the result. The loaves are beautifully soft, with excellent oven spring and a lovely open textured crumb. Allow the loaves to cool on a rack before cutting. The bread freezes exceptionally well in loaf-form or sliced and packed into plastic bags or cling-wrapped, and can be defrosted naturally or in the microwave oven.


Peck’s Anchovette Recipe – How to make Peck’s Anchovette at home

Pecks Anchovette recipe

Peck's Anchovette Recipe - How to make Peck's Anchovette at home
Recipe type: Seafood
Cuisine: South African
Prep time: 
Total time: 
Serves: 485g
Since 1891 Peck’s Anchovette has graced the tables of South African homes, and it became an iconic brand name. Recently it was announced that this household name would be discontinued...
  • 80g Anchovies
  • 160g Sardines
  • 52g Oil from sardine tin
  • 160g Tinned makerel, drained
  • 30ml Filtered water
  • 1.5g MSG
  • 1.5g Xanthan gum
  • Red food coloring
  1. The ingredients you need are 80g anchovy fillets…
  2. x 106g tins of sardines in oil… this will give you 160g of sardines, and 52g of oil.
  3. g canned makerel, drained…
  4. g Monosodium Glutamate, and 1.5g xanathan gum. The MSG enhances the flavour, while the xanthan gum acts as an emulsifier to prevent the oil separating from the mixture….
  5. ml Filtered water….
  6. And last, but not least, deep red food coloring.
  7. Place all of the ingredients in a tall jug, with the MSG, xanthan gum and a couple of drops of food coloring being the last ingredients to go in.
  8. Use your stick blender to machine all of these to a fine paste. As you near completion, adjust the color by adding addition coloring is necessary.
  9. Check the mixture for any un-machined bits by stirring around with a spoon, and if you are happy that everything has been processed, transfer the mixture to sterilized jars.
  10. Wipe the rims of the jars, and refrigerate your anchovy spread.
  11. Due to the fact that the canned fish already has preservatives added, your anchovy paste will last for up to a month in your refrigerator.



Kyocera Ceramic Ginger and Garlic Grater – Best Ginger and Garlic Grater Ever!


Kyocera Ginger and Garlic Grater  @Whats4Chow 

Grab your ginger and garlic grater here

Hi and welcome back to In today’s episode we’re going to take a look at the Kyocera Advanced Ceramic Ginger and Garlic Grater. Kyocera was kind enough to send me some of their products to try out, and these are my opinions. Kyocera is not paying for this review, and they will not be vetting the video before it goes live.

The grater comes blister packed for retail, with all the instructions clearly printed on the card. This grater is manufactured in Japan by Kyocera using Kyocera’s advanced ceramic technology. It is a single molded piece of ceramic zirconia with little sharp nibs in the center, surrounded by a catch trough.

Unlike other designs I have used in the past made from glazed pottery, I presume that these nibs will retain their sharpness for very much longer to give you decades of good service. On the underside of the grater is a circle of silicon embedded in the ceramic to prevent the grater from slipping on your work surface during use.

This grater is primarily for grating ginger and garlic. The sharp little nibs on the grating surface do a really good job of reducing the ginger to a paste while leaving any fibers behind. The same goes for garlic. A few large cloves of garlic are reduced to garlic paste in no time at all.

To clean the grater, simply hold it under running water and you’re done. This is the perfect tool to have in your kitchen for any ginger and garlic work, especially if you love Asian cuisine. Your ginger and garlic paste will be fresh every time. Click here to check out the Kyocera grater. That’s all for today folks, and we’ll see you again real soon.

Kyocera Advanced Ceramic Perfect Peeler – Product Review – Best Vegetable Peeler Ever?

Kyocera ceramic peeler


Kyocera Peeler – Best vegetable peeler ever?

Grab your peeler now

Hi and welcome back to Today’s episode is the second in a series of product reviews covering Kyocera’s range of ceramic kitchen equipment. In the previous episode I introduced the Kyocera ceramic knives, and now we’re going to have a look at the Kyocera peeler.

Before we continue, Kyocera is not paying for this review. They were kind enough to send me a few of their products to try out, these are my opinions of the products, and they will not be viewing this video before it goes live.

I must confess that I have had this peeler unpacked for a while and re-packed it only to show everyone how it is packaged. My first impressions of this peeler are that it is absolutely beautiful, with a big soft-touch, chunky handle for good grip, even with wet hands. The molding of the handle is superb with no burrs or imperfections that could lead to discomfort. And that is only the beginning… this peeler has secret powers too…

The cutting head of the peeler swivels through 360 degrees. This allows you to use this peeler left or right-handed, or as a pull peeler or a side peeler. The blade can also be set at 45 degrees in either left or right-handed configuration.

Above all, this peeler has Kyocera’s advanced ceramic blade. This blade is incredibly sharp and breezes through the tasks of peeling potatoes, carrots, and even tough jobs like butternut. Only very light pressure is required for regular peeling, however if you want to cut vegetable ribbons, applying just a tiny bit more pressure will give you amazing cucumber and carrot ribbons.

I must say that this is the most capable peeler I have ever come across, with a blade second to none. My favourite aspect of the peeler is definitely the grip. I have big hands, and regular peelers with their tiny handles are quite difficult for me hold securely, especially if my hands are wet. The left-handed feature also comes into play in a big way, as I am left-handed.

In summary, if you’re in the market for the most amazing peeler out there, you can’t go wrong with this one. It has the best grip, the best blade and serves both left-handed and right-handed users. I have left a link below where you can check it out. That’s it for today folks, and we’ll see you again real soon.

Kyocera Knives & Diamond Sharpener – Product Review – Part 1

Kyocera ceramic Kitchen Knives and sharpener


Kyocera Knives & Diamond Sharpener Today’s episode is slightly different and takes the form of a product review. Kyocera was kind enough to send me a box of their products to try. This review is not paid for by Kyocera, and they will not be viewing it or approving it before it airs. Kyocera make a whole range of ceramic knives to suit just about any application. The knife they sent me is their kitchen utility knife.

It comes well presented in a cardboard retail package, with the blade folded in another protective layer of board. Unlike many other brands that a mass-produced and brand engineered by third party producers, the Kyocera knives are actually manufactured by Kyocera themselves in Japan. To clarify, the ceramic blades are manufactured by Kyocera in Japan, after which they are shipped to China to have the handles manufactured and then retail packed. This is obviously done to uphold the premium quality of the blades, while containing the end price of the products.

Unlike other brands of ceramic knives, the Kyocera knives do have a bit of flex in the blade, however they have rounded of the tip of the blade, as this is always the first part to break or chip on any ceramic knife. Interestingly, they have sharpened the rounded end of the blade to compensate for the blade not having a pointed tip.

As you can see, this blade is insanely sharp. I would say it is probably scalpel sharp, maybe even too sharp. This is not a negative point as you can allow it to dull slightly, and then maintain the level of sharpness you are comfortable with, using the Kyocera diamond sharpener.

This brings us to the next point. Sharpening ceramic knives has always been a problem. Regular knife steels don’t work at all as the zirconia ceramic is harder than steel. Kyocera have come up with the solution. They also manufacture a pull-through roller sharpener. The roller is made from #1000 grit, or 18 micron diamond dust, with a pre-set sharpening angle making it a breeze to sharpen your knives. Kyocera don’t recommend that the charpener be used to sharpen regular knives. I am not going to try to blunt the knife by cutting mountains of cardboard, as you would not do this to your kitchen knives unless you’re mentally disturbed. Instead, I am going to put this knife through it paces for a week or two, and then I will do a follow-up episode giving you the real-life use results and my impressions on this product, and the Kyocera diamond sharpener.

I have included links to both the knives and sharpener below in the description. That’s it for today folks, and we’ll see you again real soon. Check out Kyocera’s range of knives here

The Amazingly Simple Milk Hack – No More Glug!

Simple Milk Carton Hack


The Amazingly Simple Milk Hack!

Just about everyone in the universe has experienced the displeasure of pouring milk from a carton. The first bit starts out great, then the glug monster strikes, causing a mess of milk all over the place.

This is caused by the vacuum that builds up in the carton as the milk exits the spout. Eventually the carton will not compress any further and the flow of milk stops momentarily, and air gets sucked into the carton, followed by a massive flow of milk, referred to as the glug.

By simply inverting the carton and pouring the milk with the spout in the highest position, the problem is almost negated. The amount of milk that needs to be displaced is only a fraction of the normal pouring method, and the resulting glugging is also only a fraction of what it was. Even when pouring at full tilt, it is manageable without any mess.

Let’s look at the two together in slow motion…. It is quite obvious that this simple hack will make your pouring experience much more pleasurable. Thanks for watching, please like, subscribe and share, and we’ll see you again real soon.


Prawn Rissoles – Rissóis de camarão – Authentic Portuguese Prawn Rissoles

Prawn rissoles

Prawn Rissoles - Rissóis de camarão - Authentic Portuguese Prawn Rissoles
Recipe type: Seafood
Cuisine: Portuguese
Prep time: 
Cook time: 
Total time: 
Serves: 60
Step-by-step authentic Portuguese prawn rissoles.
For the filling:
  • 700g Medium prawns / shrimp
  • 480ml Hot chicken stock
  • 30g Butter
  • 15ml oil
  • 1 Tomato
  • 1 Onion
  • 4 Cloves garlic
  • 2 Tbs Flat leaf parsley
  • Zest and juic of one lemon
  • 1 Tsp chilli flakes
For the filling sauce:
  • 30g Butter
  • 2 Tbs All-purpose flour
  • 250ml Full cream milk
  • 125ml Reserved prawn liquid
  • 2 Egg yolks
For the Pastry dough:
  • 250ml Reserved prawn liquid
  • 250ml Full cream milk
  • 45g Butter
  • 4 Cups All-purpose flour
  • Extra flour for dusting if needed
Prepare the prawn filling:
  1. Place 700g medium size prawns in deep pan or a pot. The prawns must be in the shell with head on as this contributes to the flavor of the prawn meat, the sauce and the pastry. Pour in 480ml hot chicken stock.
  2. Place the pan over high heat and bring it to a boil. Allow this to boil for 2 minutes, then remove from the heat. Be sure to turn the uppermost prawns, to ensure that everything cooks evenly.
  3. Remove the prawns from the liquid and set these aside to cool. Strain the liquid through a sieve and set this aside.
  4. Measure out 30g butter, 15ml oil, chop one tomato, one onion, 4 cloves garlic, 2 tablespoons flat leaf parsley. In addition, you need the zest and juice of one lemon, and a teaspoon of chilli flakes.
  5. By this stage the prawns would have cooled enough to peal and chop. Chop them relatively finely, but not to a paste.
  6. Saute’ the onion in the butter until just starting to brown. Add all of the remaining ingredients from this section. Fry these from 3-4 minutes until everything is soft, then add the chopped prawns. Remove the pan from the heat.
  7. Measure out a quarter cup prawn liquid that was reserved after cooking the prawns. In addition, a half cup of full cream milk, whisk 2 egg yolks, weigh 30g butter and measure 2 tablespoons all-purpose flour.
  8. Melt the butter in a pan and add the flour. Stir the flour in until you have a smooth paste, or roux. This should cook for 1-2 minutes. Remove from the heat.
  9. Whisk the milk and prawn liquid into the roux thoroughly until smooth.
  10. Return the pan to the heat and bring it to a boil, reduce the heat and simmer for 5-6 minutes until thickened.
  11. Whisk in the egg yolks and cook for a further minute.
  12. Remove the pan from the heat and pour the sauce into the prawn mixture. Mix thoroughly and set this aside.
Prepare the dough:
  1. To make the dough, measure out 45g butter, mix together 1 cup prawn cooking liquid with 1 cup milk, measure 4 cups all-purpose flour, and a little extra on the side just in case you need it for kneading and rolling.
  2. Add the prawn liquid milk mixture and the butter to a pan. Place the pan over high heat and bring to a boil. Remove the pan from the heat.
  3. Add the flour to the liquid a little at a time and mix this in, first using a whisk, then as the liquid becomes stiff, a wooden spoon, then finally by hand. Once most of the flour is incorporated, turn the dough out onto the counter and start to knead it until all of the flour is incorporated. If the dough is still sticky, add a little extra flour from the side reserve.
  4. When the dough is smooth, wrap it in cling warp and allow this to rest for 15 minutes.
Assembly and cooking:
  1. To make the rissoles, start with a quarter of the dough, keeping the remaining dough wrapped. Using a scale, portion the dough into 20g portions and roll these into balls.
  2. Fold a single portion of the dough in a plastic bread bag and use a flat bottom dinner plate to press it flat. Use your roller to continue rolling this out to a diameter of around 80mm. Put this aside and continue until all the discs are rolled. If you can’t find bread bags, any plastic should work fine.
  3. Place a slightly heaped teaspoon measure of the filling in the centre of a pastry disc. Use the plastic to fold the pastry over the filling. Crimp the pastry lightly in the front and work around to the edges, removing as much air as possible in the process. Use the tines of a fork to seal and pattern the edges. Keep the rissoles in their plastic to prevent them from drying out. Continue until all the rissoles are completed.
  4. To coat the rissoles, beat 4 eggs and half-fill a bowl with bread crumbs. Dunk one of the rissoles in the egg to wet all over, then transfer it to the bread crumbs to coat. Transfer this to a platter to wait while you continue with the remaining rissoles.
  5. Heat your oil to 180c or 350f and fry the rissoles for 2-3 minutes until golden and slightly puffed up. Don’t be tempted to fry for any longer as steam will build up in the rissoles and they will rupture.
  6. Once complete, remove from the oil and serve immediately. In a 5 litre fryer, you can comfortably fry 10-12 rissoles at a time. Adjust your frying load accordingly if your fryer or pan is smaller or larger. This recipe will make approximately 60 rissoles.


Pizza Crackers! Yes, make amazing pizza flavored crackers at home!

Pizza flavored crackers

Pizza Crackers! Yes, make amazing pizza flavored crackers at home!
Recipe type: Snacks
Cuisine: America, Italian
Prep time: 
Cook time: 
Total time: 
Serves: 60
Pizza crackers really do taste just like traditional pizza. Give it a try, you will not be disappointed!
  • 1.5 Cups All purpose flour
  • ¼ tsp Bicarbonate of soda
  • ¼ tsp Salt
  • ¼ tsp Cream of tartar
  • 10ml Yeast
  • 5ml Sugar
  • ½ Cup Finely shredded parmesan cheese
  • 35g Butter
  • 90ml Water
  • 30ml Olive oil
  • 1 Egg whisked with 30ml water
  • Italian herb mix (see below)
  • Himalayan rock salt
For the herb mix:
  • ▢2 tablespoons dried basil
  • ▢2 tablespoons dried oregano
  • ▢1 tablespoons dried rosemary
  • ▢2 tablespoons dried parsley
  • ▢1 tablespoon dried thyme
  • ▢1 teaspoon garlic powder
  1. Sift 1 and a half cups of all purpose flour into a large mixing bowl. Add a quarter teaspoon salt, baking soda and cream of tartar.
  2. Follow this with 2 teaspoons of active dry yeast and a teaspoon of sugar. And last, but not least, a half cup of finely shredded Parmigiano Reggiano. Use a whisk to mix this all together thoroughly, then put this to one side.
  3. In a small saucepan, combine 35g of butter, 90ml water and 30ml olive oil. Heat the pan over medium heat only until the butter has melted. As soon as the butter has melted, remove from the heat.
  4. Pour the flour mixture into your food processor and start the machine on medium speed. Drizzle the melted butter mixture in through the tube. Mix until the dough comes together and there are no visible dry spots in the dough.
  5. Turn the dough out and compress it into a ball. Place the ball in a bowl and cover with clingwrap. Place the dough in your refrigerator to autolyse for at least 6 hours, preferably over night.
  6. The following day, remove the dough from your refrigerator and allow it to warm up for 15 minutes. Divide the dough in half and knead each half briefly until the dough is smooth. Roll to dough out to a thickness of 2mm.
  7. Use a roller cutter to cut the dough into small bite-size squares of around 30mm in size. Transfer the pastry squares to a large sheet pan lined with baking parchment.
  8. Whisk one egg with 30ml water and brush this onto the crackers liberally. Do this in batches to guarantee that the wash will still be wet when applying the herbs.
  9. Sprinkle the herbs liberally over the wet crackers and add a generous grind of Himalayan rock salt. Continue until all the crackers are flavored.
  10. Bake the crackers in a preheated oven at 210c or 410f for 12-14 minutes until golden. Remove from the oven and allow the crackers to cool completely in the pan before storing them in an airtight container.
  11. This recipe will make approximately 60 amazing pizza flavored crackers for you to enjoy.


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